Slicing Into New York's Pizza | 6
Business Wars
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The Great Pasta and Pizza Debate
This chapter critiques spaghetti and introduces Cascatelli, a new pasta shape designed for better sauce adherence. The discussion then evolves into the diversity of New York's pizza styles, from coal oven to deep-dish, examining their historical impacts and culinary characteristics. Finally, it highlights the contrasting cultural significance of New York and Chicago pizzas, focusing on personal preferences and the essence of what defines the perfect slice.
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